A flat white is an Australian/New Zealand-origin drink made by pouring microfoam milk (90-120ml) over a double shot of espresso (60ml), served with latte art. The key is steaming milk to 60-65°C while achieving a velvety microfoam. The result is a creamy, espresso-forward, balanced drink.
In a flat white, the espresso should not get lost under the milk. Full-bodied beans with chocolate and caramel flavors in a medium-dark roast are ideal. Fuga Coffee's Brazil Mogiana (cocoa, caramel) or El Salvador Finca Gabriela (chocolate, honey) perform beautifully in a flat white.
Yes, you can brew a strong concentrate using a Moka Pot or AeroPress. A Moka Pot produces an espresso-like body. To froth milk, use a French Press — heat the milk, then pump the plunger for 30 seconds to create microfoam. The result may not match a professional setup, but it is quite satisfying.
A flat white is a double-shot espresso topped with a thin layer of velvety micro-foamed milk, originating from Australia and New Zealand. It uses less milk than a latte and finer foam than a cappuccino — keeping the coffee flavor front and center with a silky, smooth texture. Its popularity in Turkey has surged alongside the third-wave coffee movement.
The flat white represents the most refined balance of coffee and milk among espresso-based drinks. A standard flat white combines 60ml of double-shot espresso with 120ml of micro-foamed milk — roughly 180ml total. Compared to a latte’s 300ml+ volume, the flat white delivers a significantly more concentrated coffee experience.
What sets the flat white apart is the texture of the milk. “Microfoam” is created by steaming milk to produce an extremely fine, homogeneous froth — no large bubbles, just a silky, velvety consistency. This texture merges seamlessly with the espresso.
For bean selection, espresso-focused roast profiles are preferred. Medium-dark roasts offer bold body and chocolate-caramel notes that stand up to the milk without getting lost. Fuga Coffee’s Brazil Mogiana, El Salvador, or Rwanda Muhondo are outstanding flat white candidates.
Making a flat white at home requires an espresso machine or a strong Moka Pot. A steam wand produces the best microfoam, but a French Press can serve as an acceptable alternative: heat milk to 60°C, pour it into a French Press, and pump the plunger rapidly 15-20 times to create foam.
18-20g of coffee yielding 60ml of double-shot espresso — a strong espresso foundation is essential for a flat white.
Keep the steam wand just below the milk surface. A hissing sound means air is being incorporated. Once the sound stops, submerge the wand and swirl the milk.
If you don’t have an espresso machine, heat milk to 60°C and pump it 15-20 times in a French Press to create microfoam.
“The flat white is the drink that reveals a barista’s mastery of milk texture. Perfect microfoam should dance with the espresso.”— Fuga Coffee Brewing Team
